March 10, 2017
St. Patrick's Day is right around the corner so let theshenanigansbegin! Irish food isn't known for being healthy but we have some lucky recipes for you to serve this St. Patrick's Day that will leave your teeth smiling!
CORNED BEEF & CABBAGE ROLLS
- 1/2 lb Corned Beef
- 1 head of Cabbage
- 1 jar ofSauerkraut
4-LEAF CAULIFLOWER FRITATA
- 4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
- 4 large eggs
- 4 large egg whites* kosher salt and pepper, to taste
- 1 teaspoon olive oil
- 1/4 cup minced shallots
- 1 cauliflower head, diced into 1/2-inch pieces
- 1/4 tsp garlic powder
- 1/4 tsp paprika
SHAMROCK SHAKE
- 1 cup coconut milk
- 1 cup ice
- avocado1 cup of spinach
- 1 tsp vanilla
- 1 large handful fresh mint leaves
- 1 cup of ice
CAULIFLOWER COLCANNON
Colcannon is a traditional Irish dish typically made with potatoes; using this recipe you will never taste the difference.
- 4 cups of shredded Kale or cabbage (I like a mix of both)
- 1head of cauliflower OR 4 cups of riced cauliflower
- cup of almond milk
- 1 spring of green onions
- 1/4 cup of chives finely chopped
- 2 Tbsp of olive or coconut oil
- Salt and pepper to taste
Bring a pot of lightly salted water to a boil, add the kale and or cabbage and cook for 10-15 minutes until tender.Meanwhile, boil the cauliflower in a separate pot for 15 minutes until tender.Add the spring onions, chives and milk to a smaller saucepan and simmer for 5 minutes.Once the kale is cooked and drain well, removing any excess moisture.Drain the cauliflower, removing any excess moisture and mash well. If you prefer a smoother mash, use a food processor or hand held blender to puree the cauliflower.Stir in the kale, almond milk with green onions and chives, half of the butter and some salt and pepper. Taste and add more if needed.Serve warm with the rest of the butter melting on top. Perfect accompanied with chicken sausages!